To Can Peaches.
Cling-stones are best. Pare, halve, and stone them. Boil the stones or pits until all the flavor is extracted; then, having every thing in readiness, as described in the preceding article, pour off the water from the pits, and when it is at boiling-point, throw into it enough peaches to fill three or four cans; sprinkle over sugar to taste, or about as much as would be sprinkled over fresh peaches for the table. When just scalded, can them, placing round pieces of writing-paper dipped in brandy over the tops of the peaches before putting on the covers.
Pears, plums, and all kinds of fruit and berries are thrown into a little boiling water sweetened to taste, scalded, and canned in the same manner as tomatoes.